Fish Tacos with Black Bean Salad

Fish Tacos with Black Bean Salad
Teresa Blackburn
  • Yield: 4 servings


Black Bean Salad
1cup canned black beans, rinsed and drained
1/4cup chopped red onion
1/4cup chopped red pepper
1 garlic clove, chopped
1tablespoon chopped cilantro
2tablespoons vinegar
3tablespoons extra-virgin olive oil
1/4teaspoon coarse salt
Fish Tacos:
1teaspoon black pepper
1teaspoon chili powder
1teaspoon oregano
1teaspoon ground cumin
1teaspoon paprika
1teaspoon chopped garlic
2tablespoons orange juice
2teaspoons lemon juice
2teaspoons olive oil
1/2teaspoon salt
1pound flounder or other white fish fillets
8 corn tortillas
Avocado slices (optional)
Lime wedges


  1. To prepare salad, combine all ingredients. Let marinate at least 1 hour and up to 2 days.
  2. To prepare tacos, combine black pepper and next 9 ingredients (pepper through salt) in a small bowl. Blend well. Place flounder in a baking dish and rub with all the marinade. Cover and place in refrigerator for at least 4 hours or up to 1 day.
  3. Preheat oven to 450F.
  4. Remove flounder from refrigerator and allow to come to room temperature, about 15 minutes. Place in oven and cook 10 to 15 minutes, until opaque. Serve on warmed tortillas with Black Beans, avocado and limes.

Recipe by Chef Bill Telepan

Nutritional Info *per serving

  • Calories 376
  • Fat 15g
  • Cholesterol 54mg
  • Sodium 853mg
  • Carbohydrate 35g
  • Fiber 7g
  • Protein 27g